Crockpot chicken breasts cook for hours in an ultra-flavorful garlic sauce that’s amazing over hot pasta or rice! Just throw everything in the crockpot and forget about dinner.
Cozy crockpot comfort food for the WIN on a Monday!! Can I get an amen and a few faceplants??
I’ll go first to show you how it’s done. 😉
In other news, it is now the third week in February so that means it’s time once again for another dinner series! Last month’s theme was pantry essentials, and this time around? It’s clearly all about rockin’ that crockpot! I’m seriously feeling ALL the excitement right now because I have lots of new totally amazing crockpot dinners to share with you this week!
So about this chicken. Guys, do NOT let the title freak you out. Yep, there are indeed 40 little cloves of garlic hanging out in this chicken and you are indeed going to love it for that reason.
The garlic isn’t over-powering in the least bit—it only lends ALL of it’s awesome flavors to the chicken while it slowly cooks and melts away for hours leaving all of it’s garlicky goodness behind to flavor the creamy sauce and the melt-in-your-mouth-tender chicken.
Hello, garlicky heaven. (did I really just say that?)
The only prep work involved in this crockpot chicken is searing the chicken on the stove, making the garlic sauce in the same pan, and then everything gets nestled into the crockpot to slowly cook away on low for about 4-5 hours.
Come to me, comfort food of mine.
My family absolutely loved this chicken and the sauce over noodles, but we’ve also tried it over hot rice and mashed potatoes too with similarly amazing results. It’s also pretty wonderful just straight from the crockpot with a fork if you want to keep things casual. 😉
Really, I think you could put this chicken over a brownie and it would still be amazing. Dessert maybe?
Okay, no. Don’t do that one. My love of brownies would be tarnished forever.
Oh, and while I’m thinking about it, I’m issuing a major garlic breath warning in effect NOW.
Did I mention that this chicken is oh-so worth the fact that you’re going to need like five breath mints afterwards?
Again, garlic is your FRIEND here today. Both to my fellow garlic-freaks and un-garlic freaks alike.
Hummm…so we’re all ready for that Monday faceplant right about now?
Crockpot Chicken with 40 Cloves of Garlic
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Ingredients
- 2 lbs boneless chicken breasts
- Salt and pepper
- 3 tablespoons vegetable oil
- 1 small onion finely diced
- 40 cloves garlic peeled (about 3 heads garlic total)
- 1/4 cup white whole wheat flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tablespoon minced fresh thyme
- 2 tablespoons minced fresh parsley
- Hot pasta or rice for serving
Instructions
- Pat chicken breasts dry with paper towls and season with salt and pepper. In a large non-stick skillet over medium-high heat, heat oil until shimmery. Working in batches, brown chicken 3-4 minutes on each side until golden brown. Transfer seared chicken to a 4-qt slow cooker and set aside.
- Saute onion, and garlic cloves in remaining pan drippings in skillet over medium-high heat until lightly golden and caramelized. Reduce heat to medium and stir in flour. Slowly whisk in wine and chicken broth until sauce is smooth. Bring sauce to a simmer over medium heat, stirring occasionally until thickened. Remove from heat and season with salt and pepper to taste.
- Pour sauce over chicken in crockpot and sprinkle with thyme and parsley. Cook chicken on low heat 4-5 hours or until chicken is tender and registers 165F degrees on a thermometer.
- Serve chicken and garlic sauce hot with pasta or rice. Enjoy!
Nutrition
Try these other easy-peasy chicken dinners next time!
One-Pot Chicken Pot Pie Fettuccine
Extra-Crispy Baked Chicken Nuggets
Maggie says
Hi. Thanks so much for the recipe. In the picture of looks as though the breasts were dredged in flour before frying. Is that a method you would recommend, or did I “miss-see” the pic.
Barb Allard says
I can not wait to try this recipe, thank you
Martha says
Did you forget to say “slice the chicken breasts”
Gail says
Can minced garlic be used, and if so, how many teaspoons equal 40 cloves.
Sarah says
Hi Gail! Unfortunately, I would not recommend minced garlic in this recipe because the garlic flavors will be much stronger and will overpower the chicken. You could use around 1 tablespoon garlic for this recipe if you wanted a slight garlic flavor, but I wouldn’t recommend more than that.
kimberley spink says
Looks delicious always wanted to make garlic chicken. I’m going to make it on the weekend.
Sarah says
Let me know how it turns out, Kimberley!
Judy Mercado says
I really want to try this recipe. I love garlic! One slight issue. Hubby does not like thyme at all. We both love oregano. Do you think I could substitute oregano for the thyme? Or maybe Italian Herbs? If so, about how much should use? Would this change the taste in a bad way? Suggestions? Thoughts?
Thank You,
Judy M
Sarah says
Hi Judy! Yes, you can easily substitute oregano for the thyme without any issues! I would recommend starting at around 1 tablespoon fresh minced oregano and adding more to taste if needed. 🙂
Sue Kartzmark says
can’t wait to try the 40 cloves of garlic receipe
Linda says
JUST FOUND THIS RECIPE..I ABSOLUTELY LOVE LOVE GARLIC CANT WAIT TO MAKE IT..IT LOOKS SOO TASTY AND YUMMY TOO
THANKS FOR RECIPE
Sarah says
Let us know if you give it a try, Linda! 🙂
Margo says
Thank you for sharing this recipe!! My husband really loves garlic. I’m making this for his supper 😋.
Sarah says
You’re very welcome, Margo! I hope you both enjoy. 🙂
Rachel Wells says
How would you adjust this for one person and maybe one leftover? And, do you think it would be ok to use boneless thighs? Any changes?
I am really looking forward to hearing from you about this as I love chicken and garlic is almost my whole blood. Lol
Sarah says
Hi Rachel – I would recommend scaling this recipe down to 2 servings. You can do this by hovering over the ‘Servings’ area of the recipe card which lets you scale the recipe up or down. Boneless thighs will work great, but they will not need to cook as long as breasts – probably around 3-4 hours. Hope you love this chicken! 🙂
Cynthia Unger says
So, I regularly make the classic version of this and got excited to see a slow cooker version, especially on one of my favorite sites. There is just so much wrong. HOWEVER, I AM going to try it, with a few tweaks…especially the treatment of the garlic. Excited but twitchy lol 🤞🏻🤞🏻
Sarah says
Let me know how it turns out, Cynthia! 🙂
Katy says
I used boneless chicken thighs and dried thyme as it is what I had. I counted out my 40 cloves of garlic and had about a half of a head of garlic left, so decided to live a bit dangerously and use all of it, hedging my bets by tossing the largest cloves into the oven to roast for about 20 minutes at 200C – I’d rather have a too-mellow garlic flavour than not!
The chicken was fall-apart-tender at 3.5 hours, which was wonderful because that meant we didn’t have to eat a late lunch.
I served this with fettuccine, fresh baby spinach, and roasted aubergine.
Sarah says
Thanks for sharing your adjustments, Katy! I’m happy to hear this chicken was a hit. 🙂